Black Pepper Lamb

Ingredients:

Marinade:

Serve With:

1 no cooked boil potato (season with some olive oil
and a pinch of salt)

30g French beans (blanched)

Garnishing:

Fresh Rosemary

Method:

Rinse the rack lamb and pat-dry. Season with the
marinade ingredients for 30 minutes.

Heat up 1 tbsp olive oil to shallow-fry the
marinated rack lamb until golden in color. Dish up
and roast in the preheated oven at 160°C for 10
minutes until 70% cooked. Remove from the oven and
set aside.

To Assemble:

Arrange the blanched French beans onto serving platter, then top
with cooked boil potato.

Next, spoon the black pepper sauce on the
platter and put on lamb rack, garnish with Rosemary.